Tag Archives: Chateau de Campuget

Head Start: Part Three, Harvest at Château de Campuget

Now slowly progressing through more parts of the business, Hallgarten’s Head Start Apprentice, Amica Zago, has just returned from working a vintage in the south of France. Château de Campuget borders the Rhone Valley, Provence and Languedoc, marrying traditional elements from all three regions – an ideal opportunity to learn and get hands-on in the winery and the vineyard.

Following on from my fantastic few months spent in the Marketing team, I was able to embark on a once in a lifetime opportunity to work a harvest and gain an insight into the world of winemaking in the South of France. This was to be at the amazing Château de Campuget with Franck-Lin and his wonderful team.

Being able to witness the winemaking process and track the wine from the vineyard, to the tanks to the final product is a chance that Hallgarten has allowed me to undertake as part of the ‘Head Start’ Apprenticeship Scheme, and is an invaluable experience to anyone going into, or already working in the world of wine. Working a harvest gives you a complete understanding and appreciation of the product you are working with. And after a very long train ride, I was about to embark on this winemaking journey.

What you think would be the glorious world of making wine soon jolts you back to reality as the alarm goes off at 3:30am and long shifts are the norm – not that I was complaining!

Starting work in the very early hours of the morning, everyone comes into the winery on time and with a smile on their faces; winemaking is a job you do out of love rather than just as a job! The working day starts with the harvesting machine in the vineyard, picking the grapes and filling the tractors’ trailers, ready to be weighed and then dropped into the crusher – step one of the wine making process is now complete.

Before working a month in a winery, I had only made wine in a garage in Hertfordshire in the simplest form! Going to France and working in the winery with a full team and equipment you realise how much more there is to making incredible wines, than in a suburban garage winery. Every morning when you first start, then again at midday, you have to test the density of the wine in the tanks using a hydrometer also checking the temperature of the wine. The results are then passed back to the oenologist.

What did I learn?

There was so much to learn and I was able to put what I had already learnt from my Degree in Wine Business from Plumpton University into practise. Franck-Lin was keen to answer all my questions about winemaking enabling me to increase my knowledge immensely.

Something I didn’t know was why the grapes are picked in the early hours; this is because the grapes are cooler, reducing the risk of oxidation and also means that the grapes don’t have to be cooled while in the press.

I now understand the benefits of pumping over and the correct techniques required to produce good quality wine consistently. It was interesting to learn that different wines require different pumping over times, some require aeration during the pump over and others (for example zero sulphite wines) are not allowed the aeration.

What was my best part of my harvest experience?

Other than working alongside the most fantastic team in the prettiest of settings, my favourite part was definitely analysing the wines. On a daily basis the wines are analysed (sometimes more than once) on the alcohol percentage, pH level and total acidity. This is so that the oenologist can then work out whether any other ingredients (such as Malic Acid, Tartaric Acid or nutrients) need to be added to the juice. Wine analysis was very interesting to me as you were able to see how by adding certain ingredients balances out the wine. It was fascinating to analyse a wine in the morning, mix the ingredients recommended by the oenologist, adding them to wine while pumping over and then re-analysing and seeing and tasting the difference.

I can’t wait to taste the finished wines from the 2020 Chateau de Campuget vintages which I helped to make!

WOTM: Château de Campuget, ‘1753’ Syrah Sans Sulfites, 2018

A new addition to the Hallgarten portfolio from our long-term partners in the Northern Rhône region. The grapes for the Château de Campuget, ‘1753’ Syrah Sans Sulfites come from the Château’s own vineyard, which is situated 15 kilometres south of Nîmes, near the village of Manduel in the heart of the ‘Appellation d’Origine Protégée’ (AOP) of the Costières de Nîmes, however winemaker Frank-lin Dalle has chosen to designate this wine as Vin de France to distinguish the distinctive style of this wine, which has been made without sulphites

 

In a nutshell

This classy and intense wine shows a smoky, liquorice and plum character with a hint of dark chocolate and pepper.

The producer

Château de Campuget was established in 1942 and is a top quality estate near Nîmes, which is steeped in history. The Château itself was built in 1753 and at the same time the first vines were planted, prompting the 1753 range of wines which mark this historic date. The fusion of tradition and progression unite in the cellars here,  producing wines with integrity, finesse and a wonderful expression of terroir, from a wide range of traditional Rhône varieties. In 2019, Château de Campuget was certified as Haute Valeur  Environmentale, which officially recognises the environmental performance of winegrowers, including biodiversity conservation, plant protection strategies, managed fertiliser use and water resource management.

The wine

This wine was vinified without the addition of sulphites. The grapes were carefully selected to ensure only the healthiest and highest quality fruit was fermented. The berries were destemmed and vinified with minimal intervention in temperature controlled stainless steel tanks at 20°C. Post fermentation maceration lasted two weeks with twice daily pump overs extracting the rich fruit flavours and structure from the tannins. The wine was made without any oak influence in order to allow the purity of fruit shine through and was bottled early.